Alcohol production

Crushing
Fermentation 3 weeks

Wine making
Press Aging in barrels Racking Settling tank Filtration
Bottling and aging in bottles

SO2 Saccaromyces cerevisiae var, ellipsoideus

Crushing
Remove the skin Press SO2 Yeast Saccaromyces cerevisiae var, ellipsoideus

Wine making

Fermentation 10-15 days Aging 5 months Filtration Bottling

Production of alcohol from molasses

Molasses is diluted to get 15-20% sugar content (Mash) pH is adjusted to 4 to 5 by phosphoric acid Fermentation is carried out non-aseptically at 23 32 C with the help of water jacket. The fermentation product is called as beer, (8 10% alcohol) produced after 48-72hr. Beer is removed from the fermenter and distilled to get pure alcohol.

 Pot Still: These are traditional stills, usually made of copper. They are spherical at the lower-portion which is connected to a cooling coil. They are operated batchwise. The first portion, or heads and the latter portion, tails, of the low wines are usually discarded and only the middle portion is collected.

 After fermentation alcohol needs to be purified or distilled to get 95% spirit

Steam stripping: steam is passed through the beer. The result is a dilute alcohol solution which still contains part of the undesirable volatile compounds The dilute alcohol solution is passed into the center of a multi-plate aldehyde column during which esters and aldehydes, fusel oil, water, are separated to form ethanol solution containing about 25% ethanol Finally 25% ethanol is subjected to rectifying

 Distillation :
Rectifying : If the condensate is repeatedly distilled, the successive distillates will contain components which are more and more volatile. The process of repeated distillation is known as rectification.

Biomass production
Yeast

 Fermentation
In stirred tank aerated reactor Medium molases with phosphoric acid and ammonium sulfate Molases is added by controlled feeding 10-20 hr Harvesting by centrifugation Compressed yeast cakes:
The yeast product is mixed with fine particles of ice, starch, fungal inhibitors and processed vegetable oils. It is then compressed into blocks of small blocks for household use

Active dry yeast

Yeast is subjected to gentle heating (36C from about 30C) towards the end of the fermentation, wasted with alcohol containing spent and synchronized by alternate feeding and starving.

Nutritional dry yeast

Harvesting by vaccum rotatory drum and packaging

Amylase production
Amylases are enzymes that break down starch or glycogen. The amylases can be derived from several sources such as plants, animals and microbes. -Amylases & -Amylases

Production of -Amylases
Both SMF and SSF - Amylase can be produced by bacteria and fungi
Bacteria : genus Bacillus. (Bacillus licheniformis, Bacillus stearothermophilus, Bacillus amyloliquefaciens ) Fungi : Aspergillus (Aspergillus oryzae and Aspergillus niger ) and Penicillium

Medium used : starch containing minimal or complex medium Purification: Liquid liquid extraction

Application
Starch conversion
Gelatinization: Dissolution of starch granules Liquefaction: Partial hydrolysis and loss in viscosity Saccharification: production of glucose and maltose by complete hydrolysis

Detergent industry
Enhances the detergents ability to remove tough stains and making the detergent environmentally safe

Fuel alcohol production

To obtain fermentable sugars from starch

 Food industry
Amylases are extensively employed in processed-food industry such as baking, brewing, preparation of digestive aids, production of cakes, fruit juices and starch syrups

Textile industry
Desizing involves the removal of starch from the fabric which serves as the strengthening agent to prevent breaking of the warp thread during the weaving process

Paper industry
For the modification of starch of coated paper